Easy Salmon Cakes Canned Salmon (Printable)

Crispy golden salmon cakes made with canned salmon, vegetables, and seasoned breadcrumbs. Quick weeknight meal.

# Ingredient List:

01 - 2 cans (6 oz each) salmon, drained and flaked, bones and skin removed if desired

02 - 1/4 cup finely chopped onion

03 - 1/4 cup finely chopped celery

04 - 2 tablespoons finely chopped fresh parsley

05 - 1 clove garlic, minced

06 - 1/2 cup breadcrumbs, gluten-free if needed

07 - 2 large eggs

08 - 2 tablespoons mayonnaise

09 - 1 tablespoon Dijon mustard

10 - 1 teaspoon Worcestershire sauce

11 - 1/4 teaspoon salt

12 - 1/4 teaspoon black pepper

13 - 2 tablespoons vegetable oil or olive oil

01 - In a large bowl, combine the flaked salmon, onion, celery, parsley, and garlic.

02 - In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper.

03 - Add the egg mixture and breadcrumbs to the salmon mixture. Stir until just combined.

04 - Form the mixture into 8 small patties, about 2 1/2 inches wide.

05 - Heat the oil in a large skillet over medium heat.

06 - Place the salmon cakes in the skillet and cook for 3-4 minutes per side, until golden brown and heated through.

07 - Transfer to a paper towel-lined plate. Serve warm with lemon wedges or your favorite sauce.

01 -

Uses pantry staples so you can make them any night without planning ahead
Gets dinner on the table in under 30 minutes while feeling like you put in real effort

02 -

Do not overmix the salmon mixture or your cakes will become tough and dense
Let the patties rest in the refrigerator for 15 minutes if they feel too soft to handle

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